20 ea. Asparagus Spears (green or white)
1 T. Canola Oil
1 pn. Salt and Pepper
1 c. Raspberry Vinaigrette
1. Wash the asparagus and peel the stem.
2. Oil and season the spears.
3. Over a hot grill, gently lay asparagus perperndicular to grill grates.
4. Grill until blistered while gently rolling over and make sure they don’t get limp.
5. Place in a casserole dish and cover with the vinaigrette.
6. Refrigerate until ready to serve.